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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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This is a great cooler weather chowder that comes together quickly.We like this with crusty rolls and maybe a side salad.After I brown my sausage, I drain it in a colander and then run hot water over it to remove as much grease as I can and then add it back to the pot, after I've wiped it out with paper towels. Originally from a February 1983 issue of Southern Living. Ingredients:
2 lbs bulk sausage (can use half mild and half spicy or all spicy if you're brave!) |
4 cups water |
2 (16 ounce) cans dark red kidney beans |
2 (16 ounce) cans diced tomatoes, undrained |
2 medium onions, peeled and chopped |
2 medium potatoes, peeled and cubed |
1/2 cup green pepper, chopped |
1 large bay leaf |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon garlic powder |
1/4 teaspoon fresh ground pepper |
Directions:
1. Brown sausage in a Dutch oven, stirring to crumble; drain off drippings.
2. Stir in remaining ingredients; bring to a boil.
3. Cover, reduce heat, and simmer 1 hour.
4. Remove bay leaf before serving.
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